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Sirloin with Celeriac Remoulade and Rostis
Sirloin with Celeriac Remoulade and Rostis By Dave Crichton, July 30, 2012 This dish is made special from elevating each individual basic ingredient. Celeriac is a much under used vegetable in...
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Eggs Benedict
The origins of this dish vary. The story I like is a very wealthy banker onWall Street named Lemuel Benedict, walked into The Waldorf Hotel asking for some toast, eggs, bacon and sauce to cure his...
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Duck Tagine
I am not sure the purist would call this a tagine as it is only served in one rather than cooked in one. I tought it would make a tagine a bit more interesting and visually better if you wanted to...
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Salmon Wrapped in Filo, Watercress Sauce and Cauliflower Couscous
Salmon Wrapped in Filo, Watercress Sauce and Cauliflower Couscous By Dave Crichton, September 26, 2012 This dish is a great midweek dinner, if I was Jamie I would say a 30-minute meal, realistically...
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Roast Duck with a Spiced Apricot Compote.
I’ve been having quite a few comments that maybe my dishes are somewhat complicated or can take a while to prepare. This one though, doesn’t stand up to that mantle. It can all be done in an hour....
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White Chocolate and Orange Fondant with Cornflake Ice Cream.
This white chocolate and orange fondant came about after my sister cooked me my first scrumptious chocolate fondant. Served no less with a Schezuan peppercorn ice cream. Not to be outdone by my...
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Pan Fried Gurnard with a lemon sabayon and sauce vierge.
This pan fried gurnard with a lemon sabayon and sauce vierge was created through a glut of tomatoes and intrigue of a gurnard. Gurnards are very similar in make up to a red mullet. They are a superb...
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Passion Fruit Curd Cheesecake
This is not a post for Valentines Day. If you want to impress anyone, there are plenty of recipes on this blog that will tick the box for that occasion. It is a wonderful alternative to a chocolate...
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Homemade Naan Bread
I think a good curry, along with a good Chinese, is one of the best culinary delights there is. Probably as we didn’t have these as children, so they were always a treat as we grew up. Fine dining...
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